First, preheat the oven to 375 degrees. Then, beat the eggs in a large bowl. Once completely beaten, mix in the rest of the ingredients, folding in until mixture is fully combined. Fill a greased muffin pan with the mixture evenly, it should make a full dozen. Bake for 20 minutes and let cool before serving. Enjoy!

First mix milk, cornmeal, Salsa Fresca, sugar, salt, and egg together until completely combined. Then add the flour, turmeric, and baking powder, mixing well. Once thoroughly mixed, stir in the cheese and corn. Heat a pot with oil up to 325 degrees. Once it's up to temperature, begin frying the fritters using an ice cream scoop or large spoon to drop them, carefully, into the oil. Fry for 3 minutes, then turn fritter over, and fry for another 3 minutes or until golden brown. Let drain on paper towel and serve right away!

First, preheat your oven to 400 degrees spray a cookie sheet with oil spray and pop open the crescent roll packages. Roll out the rectangles of dough on the pan, pressing edges together to form one large rectangle. Use a fork to poke holes in the dough to keep from puffing up. Bake for 10 minutes. Once the crust is done, let cool completely.

While the crust is baking, mix together cream cheese, drained Mamacita's Salsa Fresca, sour cream, and salt in a bowl. Cut up lettuce, tomatoes, black olives, and onion. Once the crust is cool, spread salsa mixture over the surface of the crust. Top with lettuce, shredded cheese, tomato, olives, and onion.

First take softened cream cheese and mix into a bowl with a wooden spoon. Add the salt, garlic powder, and very well-drained Mamacita's Salsa Fresca—the less liquid the better to keep the ball firm. Once completely combined, place mixture on a large sheet of plastic wrap and carefully wrap it up, forming a ball as you go. Place on a plate in the fridge for 1 hour or more (even over night is fine) until more firm.

While the cheese ball firms or just before done, chop parsley. Once the cheese ball is firm and ready, unwrap and keep the shape by continuing to form it with your fingers, and place at the center of the plate. Sprinkle and place chopped parsley on the entire surface, letting it stick and cover the cheese ball. Keep in fridge until ready to serve with crackers, chips, or cut vegetables! Enjoy!

In a medium saucepan or pot, stir together all ingredients. Bring to a boil, stirring occasionally. Then, turn down to low and cover. Let cook for 15 minutes. Take off heat and let sit for 5 minutes. Garnish with chopped cilantro and serve! Enjoy!

First, preheat oven to 400 degrees, then peel, remove seeds, and cut the butternut squash into cubes. Toss in olive oil and 1 teaspoon salt, and roast on a baking sheet for 30 minutes. While that roasts, in a small sauce pan on medium heat, simmer Mamacita's Salsa Fresca with 1/2 teaspoon of salt and sugar for about 15 minutes, reducing liquid by half.

Boil water in a large pot on the stove. When the squash is done, let cool and use a food processor to combine cooked Salsa, butternut squash, and cheese. Set in the fridge to cool. Prepare pasta dough by rolling it out into a long sheet. Place a dollop of butternut squash mixture every few inches close to one edge. Cut between each dollop to form rectangles with squash mixture on one side. Beat the egg in a bowl and use your fingers to spread over the edges to make the dough stick to itself, then fold over and press edges to seal, making sure there's no air pockets inside. Make as many as the filling will allow.

For the sauce, put butter on medium heat in a sauce pan until melted, then add chopped garlic. Cook for about 4 minutes—watch so you don't burn the garlic—and stir often. Add wine and let simmer for a few minutes. Then add salt and cream, bring it back to a simmer, then add cheese and simmer until it thickens, stirring occasionally.

Boil ravioli, a few at a time, for 3-5 minutes—they should float to the top. Drain the ravioli and serve with the sauce over the top. Garnish with fresh parsley or chopped chives and serve! Enjoy!

First, mix refried beans and Mamacita's Salsa Fresca in a small bowl. Then, layout pizza crust and spread bean and salsa mixture over the surface of the crust. Then, layer the cheese over the beans - however much cheese you like. Top with onion and pepper, then bake at 400 degrees for 20 minutes, or until cheese is melted and starting to get golden. Let cool, garnish with diced tomato, and serve! Enjoy!

In a small bowl, mix together mayo, Mamacita's Salsa Fresca Verde, red onion, and salt. Serve with fried fish as a tartar sauce or drizzle on spicy tacos to cool them down. Keep refrigerated if you have any leftovers. Enjoy!

First zest the limes (we used about two to make the 1/4 cup of juice) before cutting them to juice, letting the zest fall right into the jar. Then juice your limes, measuring in a separate measuring cup. To the lime juice, add Mamacita's Salsa Fresca, oil, vinegar, sugar, salt, and pepper. Place the lid on the jar and shake well - serve on a salad or use for anything else you'd use a vinaigrette for. Use Mamacita's Salsa Fresca Spicy for more of a kick!

First boil your pasta until tender, following instructions on the packaging, and set aside to completely cool (even laying it out in one layer on a baking sheet and popping it in the freezer works for a quick cool-down). In a large bowl, mix Salsa Fresca (use Spicy for an extra kick!) with all the other ingredients, adding in the pasta after its cool. Combine so that everything is coated and serve cold! Enjoy!

First, while bringing a pot of water to a boil, cut potatoes into quarters or halves, depending on the sizes of the potatoes. Boil until fork tender, about 20 minutes. Meanwhile, combine oil, chorizo, vinegar, salt, pepper, and Mamacita's Salsa Fresca in a small bowl. When the potatoes are done, drain and put into a large bowl. Pour the dressing mixture over the warm potatoes, toss all together gently until potatoes are coated, garnish with chopped cilantro or parsley if desired, and serve! Enjoy!

First preheat the oven to 350 degrees. Mix cheeses, Salsa Fresca, salt, and pepper in a bowl and set aside. Cut a pocket into the side each chicken breast, cutting deep but not all the way through—make it large enough to stuff with the cheese. Stuff the chicken and, if necessary, keep held together with a toothpick, remembering to remove after cooking. Season outside of chicken with more salt and pepper.

In a large skillet, heat the olive oil and once hot, sear the chicken breasts on both sides until golden brown, approximately five minutes. Then place on a baking sheet and finish in the oven for another 25 or so minutes—check the internal temperature to make sure it is cooked thoroughly. Let it stand a few minutes before serving and garnish with chopped parsley or cilantro. Enjoy!

First preheat oven to 300 degrees. Then, cut the bell peppers in half, lengthwise, and remove core and seeds. Drizzle both sides with olive oil and lightly salt, placing on a sheet pan and into the oven to soften for about 15 min. Set aside to cool and increase oven temperature to 350 degrees.

On medium high heat, place andouille sausage in a skillet and cook until it starts to render a little fat, then add onion and stir; add olive oil if pan is dry. Once onions are soft, add shrimp until just before they turn pink, stirring often. Add Mamacita's Salsa Fresca, tomato paste, salt, and rice until combined. Remove from heat.

Begin spooning rice into the peppers, piling high. Drizzle with olive oil and place back into the oven, baking for 15 minutes. Let cool, garnish with green onion, and serve!

First take the firm tofu out of the package, draining liquid. Place it flat on a cutting board and slice 1/4 inch thick rectangles. On a large sheet pan, place two layers of paper towel down and lay the sliced tofu on it, evenly spaced. Place a few more layers of paper towel over the tofu and top with a second, same-sized sheet pan. With a weight (canned food, heavy pans) on top, let sit for at least a half hour. Remove paper towel, replace with fresh paper towel, and let sit with weight for another half hour, or longer, until most of the water content is gone from the tofu.

While the tofu is under the weights, make the marinade. In a bowl, mix Mamacita's Salsa Fresca, soy sauce, sesame oil, rice vinegar, and 1 tablespoon of brown sugar. Once the marinade is mixed, put it in a flat container and place the ready tofu in it, making sure it's completely covered. Marinade for at least one hour (or overnight if you're planning ahead!) Tofu takes on the flavors you give it, so the more time, the better! If you don't want to use tofu, you can always substitute with chicken or another meat!

Once the tofu is done marinating, take a sheet pan and place a completely metal cooling rack on it. Lay out the tofu evenly on the rack and place in the oven at 250 degrees for one hour. After the hour is complete, raise the temperature to 350 and bake for an additional forty five minutes. The purpose of baking the tofu is to make it the consistency of meat - baking it longer will give it a meatier texture that's delicious! Once the tofu is done, slice the rectangles diagonally into strips.

While the tofu is in the oven, prep all the vegetables and simmer the remaining marinade in a sauce pan with the rest of the brown sugar until it becomes thick. This is a great flavor base that you'll only need a tablespoon or two of for the stir-fry itself.

In a large frying pan, heat the canola oil then add vegetables and some of the thickened marinade. Stir until vegetables are softened and add tofu to heat through. Serve over rice and top with green onion. Enjoy!

First take the whole red peppers and place them on a sheet pan, putting them under the broiler on the top rack of your oven until charred, almost completely black. Set them aside in a glass bowl covered in plastic wrap for 15-20 minutes—the steam will allow you to peel the skin off of the peppers, but be careful because they will still be warm! While the peppers are steaming, cut up a carrot and put it in a pan on medium high heat, cover with water and add a pinch of salt. Cook until soft, about fifteen minutes, and set aside. After removing the stems and seeds of the peppers, cut them up and set aside with the carrot.

In a food processor, pulse the peeled peppers, carrot, chopped serrano, Salsa Fresca, nuts, cubed slices of bread, salt, vinegar, and about a 1/4 cup of liquid from Salsa Fresca. Once smooth, begin drizzling in olive oil until the sauce is a consistency of applesauce. Add more liquid if necessary.

The sauce can be served with chicken, fish, or steak like we did! Enjoy!

We've had an excellent end of a year and beginning of another! The first of the year marked one year and a half of being in business! With our new Salsa Fresca Spicy having been out for a while, we've been getting great feedback and are working on growing and expanding!

Our first expansion was geographic—we've expanded into Marquette, Michigan! For right now, our Salsa Fresca and Salsa Fresca Spicy are in both the Super One and Econo Foods in Marquette and will be planning for a few more in the area soon! We've been getting a great response from the stores and customers up in Marquette and we're beyond excited!

We've also posted a few new recipes to try using our Salsa Fresca—and for a bit more of a kick, using Salsa Fresca Spicy! Try out this recipe we just posted!

Make sure you follow us and like us on all our social media accounts and stay connected with the latest! (Links on the bottom of this page!)

First preheat oven to 425 degrees. Then remove mushroom stems, setting them aside. On a sheet pan, spray with cooking spray and sprinkle a pinch of salt over the surface of the pan. Place stemmed mushroom caps on the pan and bake for 12-15 minutes. When done, use paper towel to soak up water from inside the caps, set aside to cool, and begin chopping all of the mushroom stems into fine pieces.

In a skillet, on medium to high heat, add olive oil, mushroom stems, and a pinch of salt, stirring often until they are soft and most of the water has cooked out of the chopped mushroom stems. Add the chopped onion and sauté until onions are translucent. Remove from heat.

In a large bowl, add cream cheese and pour over the still-warm mushrooms and onions to soften it, stirring in the monterey cheese, half of the breadcrumbs, Mamacita's Salsa Fresca, and salt and pepper to taste. Once everything is combined, spoon a heaping amount of the cheese mixture into the mushroom caps, sprinkle each with remaining breadcrumbs and broil until golden brown. Garnish with chopped parsley and serve warm! Enjoy!

First bring 4 cups of water to a boil in a medium sauce pan with 1 teaspoon salt. Add 1 cup of cornmeal or polenta, slowly whisking the entire time. Turn down to low, cook for 5-10 minutes, stirring often. Take polenta off the heat and add the cheese, stirring it in, then add the egg and Salsa Fresca, and stir until combined. Pour into a greased loaf pan and let cool. Then place it in the fridge until firm for 2 hours, or even over night.

In a cast iron skillet, or a heavy pan good for frying, heat the oil on medium to high heat. Once the polenta is firm, flip over the loaf pan and let the polenta slide out onto your work surface. Slice the polenta into half inch thick slices, then cut diagonally. In a shallow dish, add the rest of the cornmeal and coat the triangles of firm polenta. Fry the triangles, 2 to 3 minutes on each side or until golden brown. Salt after frying. Serve with a tomato based sauce of your choice. Enjoy!

We've changed the format of The Sigh, our monthly wrap-up posts, to be a more seasonal wrap-up (four a year instead of twelve). For this one, we'll talk about our summer and into the month of September!

We celebrated being in stores for a WHOLE YEAR on the first of July! We've had a great first year, starting from scratch and building to where we are now—and talking about where we will be in the future! We have many plans!

We worked hard to have our SPICY version of our Salsa Fresca come out in September, working on the labels, the recipe, and figuring out the logistics of producing a second product. We've had a lot of fun, a lot of bumps along the way, and a lot serrano peppers (too many)—but it's been great! We hope you like Salsa Fresca Spicy!

We've also posted a few delicious recipes using Mamacita's Salsa Fresca (remember, for more of a kick, just replace with Salsa Fresca Spicy!) and they really are great! Just check them out below if you missed them!

First, char the tortillas in a dry skillet on high heat, just so that they are pliable and have burnt edges and spots—then set aside. Then char half of the chopped onions with the chopped serrano pepper in the same skillet, set aside, and start cooking the turkey with canola oil after turning the pan down, breaking up the meat with a wooden spoon. Once the ground turkey is completely cooked, add the rest of the onion, paprika, half of the garlic powder, half of the salt, and pepper. Stir until the onions are cooked and the meat is seasoned well, remove from heat and set aside.

In a sauce pan, heat the butter on medium heat until melted, then add the flour, stirring constantly, and create a rue. Add the milk, cumin, the rest of the garlic powder, and the rest of the salt, whisking until it comes to a boil, letting it get thick and creamy. Add the charred onion and serrano pepper, stir in, and take off the heat and set aside.

Pre-heat the oven to 400 degrees.

To assemble, spray a 9x13 baking dish with cooking spray and layer six tortillas on the bottom of the pan. Spoon over some of the white sauce, then add 1/3 of the meat mixture, then top with half of the Mamacita's Salsa Fresca, then 1/3 of the shredded cheese—repeat this step. Add one more layer of tortillas, more white sauce, then the remaining meat, and then top with more cheese. Bake for 25 minutes covered with foil, then bake another 10 minutes uncovered. Let cool, serve, and enjoy!